Ham and cheese strata free#

Repeat layering twice, ending with cheeses. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture.

Butter a 3-quart or 9x13-inch baking dish.

Add the garlic and drained spinach and cook 2 minutes more. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes.

Melt the butter in a large skillet over medium heat.Greek-Style Spinach, Feta & Polenta Pie.Savory Sausage and Cheddar Bread Pudding.

I increased the spinach amped up the flavor by adding garlic and increasing the salt swapped the milk for half-and-half and reduced the baking temperature from 350☏ to 325☏ for a creamier texture. Note: My starting point for this recipe was this popular strata originally published in Gourmet magazine. Pour evenly over top of the strata, then cover and refrigerate for at least one hour or overnight.īake for about 70 to 80 minutes, until puffed, set and golden all over. Make the custard by combining the whisked eggs, half-and-half-Dijon mustard salt, pepper and nutmeg. Repeat layering twice, ending with the cheese. Layer a third of the cubed bread in a buttered 3-quart or 9×13-inch baking dish. Melt the butter in a skillet over medium heat.Īdd the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.Īdd the spinach and garlic and cook a few minutes more. Take your time it’s important to get it all out or the strata will be watery. Some cooked sausage or pancetta would be a nice addition just be sure to reduce the salt in the recipe to a scant teaspoon or the strata will be way too salty.īe sure to squeeze all of the water out of the spinach. The recipe is pretty flexible, so you can play around with different sautéed vegetables depending on what you have on hand.

Ham and cheese strata free#

The recipe calls for a combination of Gruyère and Parmigiano-Reggiano cheese, but since they are both expensive, feel free to substitute other good melting cheeses with bold flavor, like extra-sharp cheddar. It’s important to use good quality cheese. What You’ll need to make Spinach & Cheese Strataīefore we get started, a few words about the ingredients. Serve the strata with crispy bacon, a strawberry & orange fruit salad, and mimosas. It does fall a bit as it cools, but it’s still impressive. As it bakes, it puffs up like a soufflé, making it a real showstopper. You do all of the preparation the night before, let the strata rest in the fridge overnight, then pop it in the oven in the morning. It’s the perfect vegetarian brunch dish to feed a crowd. This spinach version is richly flavored with Gruyère, Parmesan, and Dijon mustard. Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.Ī strata is a layered casserole made with bread, eggs, cheese, and sometimes vegetables or meat ( strata means layers). Rest of the menu was the 'Restaurant Style Cheesy Hash browns', lettuce salad with apples and red onions, fresh fruit, and apple strudel and lemon blueberry mini muffins.This post may contain affiliate links. The other thing I did a little differently was cut the first layer of bread in half and lay it against the bottom of pan and the second layer I cubed so there was a little texture on the top. I didn't really plan on that extra time when I put these in the oven so there as a lull in the shower while we waited for them to be ready. I added about 12 oz of ham and them about two whole bell peppers and this is the only one that did not set. The things I learned (and I am sure that many of you seasoned Strata makers know this) are that you must add extra cook time for extra ingredients. I made one variation with sausage and grated apple, one with diced ham and red and yellow bell peppers and a Brie and Veggie one from Southern Cooking. I had never made strata before and I made three variations for a brunch shower.